Curry Broth, Vermicelli Noodles, and Accoutrements

The magic of khanom jeen lies in the round, fermented vermicelli noodles, which act as a spectacular vehicle for the many curries of Thailand. Green curry, fish curry, and red cotton flower curry are all common pairings with these bouncy rice-based noodles, but I’m teaching you how to make my favorite, khanom jeen nam yah, a red curry–based stew paired with canned tuna and fish balls. This truly becomes a platter spectacular when you incorporate pickled mustard greens, Thai basil, and slice